Vegetarian Miso Soup with Tofu and Wakame
Japanese miso soup for 4, made with tofu, wakame seaweed, leek and spring onion. It uses water and miso paste, with no fish broth.
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Starter, soup and cream recipes
Starters, soups and creamy dishes made with familiar ingredients and clear, comforting recipes.
First courses for every season
Browse light options, warming bowls and starters made for sharing. Refine the selection to find quick, vegetarian or time-friendly recipes.
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Papa a la Huancaína
Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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Brazilian pão de queijo
Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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French onion soup au gratin
French soup with golden onions and broth, topped with toasted bread and gratinéed cheese. Serves 4.
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Turkish red lentil soup with carrot and potato
A creamy red lentil soup with carrot, potato, tomato and cumin, finished with chili oil, parsley and lemon. Serves 4.
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Lebanese Tabbouleh
A Lebanese salad of parsley and mint with a small amount of bulgur, tomato, onion, lemon, and olive oil. Serves 4.
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Jordanian Galayet Bandora
A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Bolivian Peanut Soup (Vegetarian Version)
A vegetarian version of Bolivian peanut soup, with a creamy peanut base, vegetables, short pasta, and chickpeas.
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Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
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Turkish Red Lentil Soup (Mercimek çorbası)
A creamy Turkish soup of red lentils, onion and garlic, seasoned with cumin and tomato and finished with lemon.
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Whitebait fritters with flour and parsley
Light whitebait fritters with egg, a little flour and parsley, pan-fried until golden and served with lemon.
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Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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New Zealand Curried Kumara Soup
A mild, creamy vegetarian kumara soup, scented with curry and finished with coconut milk, yogurt, and chives.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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